© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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6 Tomatoes, charred or broiled
Until skin blisters
1 medium Onion, chopped coarse
1 Dried passilla chile
¾ serrano chiles,charred
3 tablespoon cilantro
Salt to taste
Toast the passilla chile in a heavy skillet until it is softened and releases a toasty smell. DO NOT BURN. If you burn, throw it out as it will be bitter. When you can handle, break it into pieces and remove the stem and seeds. Place the chile pieces in a cup of boiling water and let steep for 20 minutes.
Meanwhile prepare your tomato by rremoving the charred skins and squeezing out the seeds. Chop the onion . Remove the charred skin from the chiles, leaving a little skin and seeds.
Place the soaked passilla into a food processor with 2 tablespoon of water. Purée for 20-30 seconds. Next add the tomato pieces, onion pieces and serrano chiles with some seeds. Roughly purée, using off/on pulses.
Simmer the salsa in a 2 quart saucepan for 10 minutes to remove the raw flavor. Place the salsa in a bowl and allow to cool. Stir in salt to taste and cillantro